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Author Notes: This started with the idea to whip up granola and use it like cracker crumbs in a crust. I had too many ideas about how to top it, and it is a cereal contest, so I decided to make a cheesecake incorporating grits. I was really please with the results and even got a seal of approval from my serial cheesecake making mother-in-law, so here it is - a cereal cheesecake. —Kristin Irani Myruski
Makes an 8x11" pan
- 1.25 cups granola (I used maple for this), finely ground in food processor
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
- 1 pinch salt
- Heat oven to 350 degrees; combine granola crumbs, sugar, salt and butter, and spread into 8x11" baking dish
- Bake for about 12 minutes and allow to cool
- 1/2 cup water
- 3/4 cup milk (I used almond milk)
- 1/4 cup grits (slow cooking)
- 1 vanilla bean
- 3 tablespoons heavy cream
- 16 ounces cream cheese
- 1 lemon, juiced
- 1 cup sugar
- 4 eggs
- Add cream cheese, and seeds scraped from vanilla bean in a mixing bowl
- Heat the water and the milk with the leftover vanilla bean pod to boiling; add grits and stir until well cooked, about 15 minutes
- Finish grits with heavy cream and remove from heat to cool a bit; remove vanilla bean pod and discard
- Add grits, sugar and lemon juice to cream cheese and cream together
- Add eggs one at a time until combined and pour mixture over granola crust
- Bake at 325 degrees for about 45 minutes until set; chill completely before serving
- This recipe was entered in the contest for Your Best Recipe with Cereal
No Laffy Matter
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